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Thai Instant Pot Chicken Thighs

These flavorful Instant Pot chicken thighs are perfect for dinner, while leftovers can be shredded to make healthy and delicious wraps for lunch the next day. The peanut sauce gives the meat incredible flavor that just gets better with every bite.

Thai Instant Pot Chicken Thighs


Instant Pot Chicken Thighs with Thai Peanut Sauce

My favorite recipes are the ones that get better as leftovers. I’m serious… I know that some people don’t like leftovers, but certain recipes get better in subsequent days after the flavors all come together. This recipe for Instant Pot Chicken Thighs is one of those recipes… if you even have leftovers! They’re so tasty that most people gobble them right up.

One trick to this recipe is to add enough liquid to the peanut sauce prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, be sure to adjust the amount of liquid, as well.

Thai Chicken Wraps

Tip: To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.

This is not mandatory, but in addition to the deeper brown color, it adds a little crispiness as well.

Instant Pot Chicken Thighs Feature

Instant Pot Thai Chicken Thighs

Donella Crigger
These flavorful Thai Instant Pot chicken thighs are perfect for dinner, while leftovers can be shredded to make healthy and delicious wraps for lunch the next day. 
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Dish
Servings 4 servings


Thai Chicken Thighs Ingredients:

  • 2 T. sesame oil
  • 2 lbs. boneless skinless chicken thighs
  • 2/3 c. chicken broth
  • ¼ c. sugar-free peanut butter
  • ¼ c. gluten-free soy sauce 
  • 2 T. fresh lime juice
  • 2 T. honey preferably local
  • T. Sriracha sauce
  • 2 t. fresh ginger
  • 1 t. garlic powder
  • Sea salt and black pepper to taste


  • Fresh cilantro chopped
  • ½ c. roasted peanuts chopped
  • 3-4 green onions cut into thin slices


  • Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.
  • Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
  • Add metal rack to the Instant Pot and place the browned chicken thighs on top.
  • Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
  • When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.
  • Optional: To thicken sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.
  • Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
Tried this recipe?Let us know how it was!

Instant Pot Thai Chicken Thighs

Want more yummy Instant Pot dinner ideas? Check out these posts:

These delicious Thai Instant Pot Chicken Thighs will be a new pressure cooker favorite!
Make these yummy Thai Instant Pot Chicken Thighs for dinner today! The leftovers are delicious in lettuce wraps.
Recipe Rating

Margie Leather

Sunday 25th of July 2021

Fantastic!!! This was so excellent. I used cashews instead of peanuts, seasoned the chicken with salt, pepper & garlic powder, added roasted Hatch green chile because I’m in New Mexico, plus a little fresh Thai basil & lemongrass. After removing the trivet & tossing the chicken to coat, I threw in a cup of trimmed snap peas & cooked it on high pressure zero minutes with a quick release. Served over Jasmine rice, garnished with fresh basil, raw cashews & scallions. Sadly, I had no cilantro. I would proudly serve this dish to fancy company. Exquisite notes of citrus, honey, heat, smoke & ginger. Thank you for this keeper!

Donella Crigger

Thursday 29th of July 2021

Your changes sound amazing!


Wednesday 22nd of January 2020

I found this recipe and my husband and I love it! Only question I have is if you want to double it, say for guests, do you stack the chicken on top or no?

Donella Crigger

Sunday 26th of January 2020

No, I wouldn't recommend stacking the chicken. I'd just do it in batches if cooking for a crowd.